Thread: Sausage making
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Old 10-31-2019, 11:44 AM   #6
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

For breakfast sausage (and Italian & chorizo) I like a single grind with a coarse plate and do mostly do bulk packaging. This way I can make patties (of any size, even for a sausage sandwich... or make fatties). Here is what my typical grind looks like.


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